Shakshuka

Shakshuka is sometimes called Jewish scrambled eggs. In fact, this dish is loved and prepared in many countries in the Middle East.

Ingredients

Directions

Peel and chop the garlic.
Heat the oil in a frying pan, put the garlic and fry until transparent.
While the garlic is fried, peel the onion, finely chop and add to the garlic.
We prepare the pepper: cut off the stalk, remove the seeds and membranes.
Chop and then chop the pepper.
Add the pepper to the pan. We mix.
There are two types of tomatoes in the correct shakshuka.
These are Italian chopped tomatoes in their own juice and the ripest, juiciest, freshest local tomatoes.
Cut fresh tomatoes into 4 pieces.
Cut off the peel. Cut into cubes
We put it in the pan.
Add chopped canned tomatoes immediately.
Reduce heat, season. Then mix everything.
Separate the two yolks from the whites.
We make small indentations in our sauce, add two yolks and 1-2 whole eggs to them.
We are waiting for the protein to brew. Add some salt to the eggs and sprinkle with paprika. Enjoy your meal!

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